Smoked salmon with beetroot & vodka crème fraîche
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Ingredients
- 200ml tub crème fraîche
- 3 tsp vodka
- 2 tsp hot horseradish sauce
- 6 slices smoked salmon
- 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
- salmon caviar (optional)
- few small, torn dill sprigs
Method
- STEP 1
Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
- STEP 2
Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.
